sneaky chocolate cake.

i call this cake sneaky because it has two cups of zucchini in it. my mom has been making it for years and years in an attempt to make us kids eat our veggies. it's kind of pointless, because really there's nothing healthy about this cake at all. of course, that's what makes cake fun.

the grated zucchini adds a nice texture and keeps the cake moist. i've always just used powdered sugar to top it, but i bet this would be amazing coated with a nice glaze or drizzled with chocolate. mmm, chocolate.



sneaky chocolate cake

1/2 c plus 1 T vegan margarine
2 c sugar
3 oz unsweetened baking chocolate, melted and cooled
egg replacer for 3 eggs (i use bob's red mill)
1/2 c vanilla almond milk or other milk sub
2 t vanilla
2 c coarsely grated, unpeeled zucchini (about 2-3)
2 1/2 c flour
2 1/2 t baking powder
1 1/2 t baking soda
1/2 t salt
1 t cinnamon

cream margarine, gradually adding sugar, beating until fluffy. beat in chocolate. add egg replacer, beat. beat in almond milk, vanilla, and zucchini.

in a seperate bowl, combine flour, baking powder, baking soda, salt, and cinnamon. add to creamed mixture, beat well.

pour batter into a 10-inch bundt pan. bake at 350 F for 1 hour and 5 minutes or until an inserted toothpick comes out clean. cool in pan 10-15 minutes before removing. dust with powdered sugar.


oh, and i'd like to share some pictures my friend took. we recently spent a day in fort worth at sundance square and the modern art museum. the building itself is a work of art, it's incredible.












drinking black coffee... obviously




lovely. :)

meatless in cincinnati.

well, i've finally gotten back into the grind after a very nice break and have officially started my last semester of high school. last semester! woo hoo! that thought is the only one keeping me from freaking out that i'm taking seven classes. jeeeesh.



this is some whoppin' good chili. and that's coming from a chili expert (aka a texan.)
it's very different from my traditional texas-style chili. what is texas-style chili, you ask? it's simple really: take any regular spicy bean chili, add rotel brand diced tomatoes n green chilies, and you've got texan chili.
like i said though, this is different. the addition of sweet spices and cocoa give it a wonderful depth and flavor.

cornbread as a side is a given. i always eat cornbread with chili. and when you cut it in half and drizzle agave all over while its still warm and it crystallizes, oh god... heaven.

cincinnati-style chili
adapted slightly from the complete idiot's guide to vegan cooking

2 1/2 cups water
2 T ketchup
1 T soy sauce
1 c TVP granules
1 medium onion, diced
2 t olive oil
1 T minced garlic
1 1/2 T chili powder (or more, depending on how hardcore you are)
1 t cinnamon
1 t sea salt
1/2 t cumin
1/2 t oregano
1/2 t paprika
1/2 t black pepper
1/4 t allspice
1/4 t cloves
1/4 t cayenne
1 (16 oz) can tomato sauce
1 (16 oz) can great northern beans
4 t cocoa powder
1 T apple cider vinegar
1 bay leaf

pour 1 cup boiling water over the TVP granules. mix in ketchup and soy sauce. let stand to rehydrate for 10 minutes.

heat olive oil in a large pot and saute onion until soft. add garlic, chili powder, cinnamon, salt, cumin, oregano, paprika, black pepper, allspice, cloves, and cayenne. saute 2 more minutes.

stir in TVP mixture, remaining 1 1/2 cups water, tomato sauce, beans, cocoa powder, vinegar, and bay leaf. cover, reduce to low, and cook 10 to 15 minutes (mine needed way longer... like 40?) or until thickened.